Baby Spinach & Grilled Zucchini Salad

This salad was the beeswax. It is simple and packed to the bone with flavor: just my type. The baby spinach was my own that I grew on a pot and if I do say so myself, it was and is the best baby spinach I ever set upon my palate. Yes. The difference between truly fresh food and pretend fresh food (supermarket fresh) is mind blowing. Maybe maddening.

I had zucchini overload. My friend Ruthy and I, tired of sad supermarket groceries, went out seeking a market and we discovered a vibrant one. I almost tripped when I saw a woman selling plump zucchini at 10 shillings. I stocked up. So inevitably, stand by for another zucchini bake.

Since it was zucchini which is a heartier vegetable, I changed up the dressing from the usual lemon and olive oil to a mustard based one. The recipe follows.

Quick pickled cucumber salad

Despite everyone’s noise about them- that they’re not real meals- I enjoy salads. They’re great as a light (or heavy) pick me up when you don’t have the time or energy (or mood) for an elaborate meal.

This is one of the experimental ones that I came up with. Because I think people should absolutely be able to come up with decent salads using whatever is lying in their pantry or fridge.

The recipe follows.

Dinner: Fresh Salad Greens + White Wine

My favorite salads are simple ones made with fresh seasonal ingredients. Pictured is one of my absolute faves made using less than 5 ingredients! Well, minus dressing.

To make it, toss salad greens with thinly sliced cucumber, red onion, crumbled feta; and a lemon and olive oil dressing made using one part lemon juice, two parts olive oil + salt and pepper. For heat and flavor I added enough cayenne pepper to kill a little animal, cause that’s how i like it. And that’s it!

PS. The pictured wine is a dry white by Culemborg, if my memory serves me right.

Remember, as far as salads go, anything goes.

Bon appetit.